Chicken Spinach Enchiladas

By jennifergooding

Ingredients

• 1 package corn tortillas (12 count)
• 1 Rotisserie chicken
• 1 package baby spinach
• 1 medium onion, chopped
• 1 (8 oz) package shredded Mexican blend cheese
• 1 can cream of chicken soup
• 2 cans green (or red) enchilada sauce

Preparation

Step 1

Spray 9x13 inch glass pan with nonstick cooking spray.
Pull chicken off the bones and set aside.
Sauté spinach in butter until just wilted.
Sauté onions until translucent (about 4 minutes).
Mix soup and sauce.
Cut tortillas in half.
Layer them in the dish (like lasagna noodles). Layer chicken on top, then spinach, onions, a little sauce, and 1/4 cup cheese.
Continue layering until you have 2-3 layers.
Top with tortillas and rest of the sauce.
Top that with remaining cheese.
Cover with foil and bake in a 350° preheated oven for 45 minutes.
Let stand for 15 minutes before cutting and serving.